In a large mixing bowl, combine the flour, sugar, and salt.

In a separate bowl, dissolve the yeast in the warm milk and let it sit for about 5 minutes until frothy.

Add the yeast mixture, eggs, melted butter, and vanilla extract to the dry ingredients. Mix until a dough forms.

Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.

Once the dough has risen, punch it down and roll it out to about 1/2-inch thickness.

Cut out circles using a 2-3 inch round cutter.

Place the circles on a floured baking sheet, cover, and let them rise for another 30 minutes.

In a deep pot, heat about 2 inches of vegetable oil to 350°F.

Carefully fry the dough circles in batches for about 2-3 minutes on each side until golden brown.

Remove and drain on paper towels.

Once cooled slightly, fill each bombolone with pastry cream using a piping bag.

Dust with powdered sugar before serving.